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Sesame vermouth and tonic

A classic Vermouth and Tonic inspire this simple cocktail. This drink is filled with nutty-on-nutty goodness, playing the marzipan and almond notes of the Amontillado Sherry off a bittersweet black sesame-infused vermouth. The combination makes this Aperitivo perfect for an early fall evening get-together.



Sesame-Infused Sweet Vermouth

  • 1 tsp white sesame seeds
  • 2/3 cup sweet vermouth

Citrus Twist

  • Lemon peel


  • 3/4 oz Toasted Sesame Infused Sweet Vermouth
  • 3/4 oz sherry
  • 4 oz premium dry tonic
  • Citrus twist, for garnish


Sesame-Infused Sweet Vermouth

  1. In a small saucepan, toast sesame seeds over low heat until fragrant and oils are released (about five minutes). Agitate often and be careful not to burn the roots. Remove from heat and immediately add the vermouth.
  2. Transfer the mixture to a mason jar. Seal the pot and let it infuse for at least three hours.
  3. Strain out solids. Bottle and refrigerate for up to three weeks.

Citrus Twist 

  1. Take off a wide strip of citrus peel with a potato peeler, about two inches long. Trim lengthwise down both sides to cut the uneven peel off. It would help if you now had a rectangle with choppy ends. Cut a lot on a 30-degree angle, perpendicular to the side. Rotate the peel 180 degrees and cut the other end off at the same 30-degree angle. Hold the peel on its ends and twist it over your drink, making a slight coil. The sweet oils will be released into the glass as you turn. 


  1. 1 In a 10-oz Collins glass, combine vermouth infusion and Sherry. Fill the glass with ice and stir with a bar spoon for 5–10 seconds. Add more ice and top with tonic.
  2. Garnish with the lemon twist. Enjoy! 

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